2/3C (7.40 oz) (130 gr)coconut sugaror brown sugar
1/3 C + 1 tbsp (3.20 fl oz) (95 ml)olive oil
1tsp (0.17 fl oz) (5 ml)vanilla extract
3/4C (2.80 oz) (80 gr)almond flour
3/4C (2.80 oz) (80 gr)oats
1/2c (2.80 oz) (80 gr)rice flour
1 1/2tsp (0.35 oz) (10 gr)baking powder
1/4tsp (0.07 oz) (2 gr)salt
Instructions
Preheat the oven to 375ªF (180ºC). Grease a cake pan with walls (we use a square shaped one of 8.70 inches -22 cm-) and line it with parchment paper.
Peel and chop the carrots in small chunks and put them in a blender along with the eggs, sugar, oil, and vanilla extract and blend until you get a smooth, homogeneous mixture.
Add in the flours, baking powder and salt. Blend again until you get a smooth mixture.
Pour this mixture in the cake pan and bake for 35 - 40 min. or until a wooden toothpick comes out clean when inserted.
Once ready, let it cool down and then cut it into squares. Decorate as you wish, we used a chocolate spread this time.